Comparison of methods to determine the degree of gelatinisation for both high and low starch concentrations

T. Baks, I.S. Ngene, J.J.G. van Soest, A.E.M. Janssen, R.M. Boom

Research output: Contribution to journalArticleAcademicpeer-review

63 Citations (Scopus)

Abstract

A general procedure was developed to measure the degree of gelatinisation in samples over a broad concentration range. Measurements based on birefringence, DSC (Differential scanning calorimetry), X-ray and amylose-iodine complex formation were used. If a 10 w/w % wheat starch-water mixture was used, each method resulted in approximately the same degree of gelatinisation vs. temperature curve. In case the gelatinisation of a 60 w/w % wheat starch-water mixture was followed as a function of the temperature, each method resulted in a different degree of gelatinisation vs. temperature curve. DSC and X-ray measurements are preferred, because they can be used to determine when the final stage of the gelatinisation process has been completed. Birefringence and amylose-iodine complex formation measurements are suitable alternatives if DSC and X-ray equipment is not available, but will lead to different results. The differences between the methods can be explained by considering the phenomena that take place during the gelatinisation at limiting water conditions. Based on the experimental data obtained with DSC and X-ray measurements, the gelatinisation of 10 w/w % and 60 w/w % wheat starch-water mixtures started at the same temperature (approximately 50 °C). However, complete gelatinisation was reached at different temperatures (approximately 75 °C and 115 °C for, respectively, 10 w/w % and 60 w/w % wheat starch-water mixtures) according to the experimental DSC and X-ray data. These results are in accordance with independent DSC measurements that were carried out. The Flory equation was adapted to provide a quantitative explanation for the curves describing the degree of starch gelatinisation as a function of the starch-water ratio and the temperature. The gelatinisation curves that were obtained with the model are in good agreement with the experimentally determined curves. The parameters Tm0, ¿Hu and ¿12 that resulted in the lowest sum of the squared residuals are 291 ± 63 °C, 29.2 ± 3.9 kJ/mol and 0.53 ± 0.05 (95% confidence interval). These values agree with other values reported in literature
Original languageEnglish
Pages (from-to)481-490
JournalCarbohydrate Polymers
Volume67
Issue number4
DOIs
Publication statusPublished - 2007

Keywords

  • differential scanning calorimetry
  • high hydrostatic-pressure
  • partial molar volumes
  • potato starches
  • water-content
  • wheat-starch
  • birefringence measurements
  • crystalline polymorph
  • phase-transformations
  • enzymatic-hydrolysis

Fingerprint Dive into the research topics of 'Comparison of methods to determine the degree of gelatinisation for both high and low starch concentrations'. Together they form a unique fingerprint.

  • Cite this